Recipes

Vegan Apple Pie & Salted Caramel Loaf

After an easy and healthy post-workout treat that doesn’t hold back on flavour? We’ve got you! 


Recipe by Maria Devine (@mimismacros) 

There’s nothing more rewarding than a delicious snack after a gruelling workout. But if you’re getting bored of the same old protein shake, it’s probably a sign you need to switch things up. If you’re a fan of our vegan Salted Caramel Soy Protein Isolate, you need to try this recipe! 

Apple Pie and Salted Caramel Loaf

This vegan Appie Pie & Salted Caramel Loaf is ridiculously easy to make, and is loaded with nutritious ingredients including Organic Maca Powder, an excellent source of vitamin C which helps to support healthy bones1 and reduce feelings of tiredness and fatigue2. It also delivers an impressive 6g of protein per slice with a helping of our Salted Caramel Soy Protein Isolate – the most delicious way to support muscle growth and maintenance3.

Oh, and did we mention this recipe is low in calories and naturally sweetened with our Sugar-Free Butterscotch Syrup too? 

Apple Pie & Salted Caramel Loaf Recipe

Serves 10 

Macros per slice: 135kcal  1g fat  25g carbs  6g protein 

Ingredients

Method

  1. Preheat the oven to 180 degrees and line a baking tin.
  2. Combine the plant-based milk and apple cider vinegar, then set aside for 10 minutes.
  3. Add the flax egg and the rest of the wet ingredients.
  4. Sift in the dry ingredients and fold through the chopped apple.
  5. Pour into the tin and sprinkle with rolled oats.
  6. Bake in the oven for 40 minutes. Enjoy!

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Jenessa Hung

Jenessa Hung

Writer and expert

Jenessa graduated with a degree in Fashion Marketing & Branding from Nottingham Trent University, where she conducted a year-long research study on the evolution of health and wellness. She's followed a plant-based diet for several years, and believes in making healthy and sustainable lifestyles approachable and accessible for all - no matter one's background or budget. In Jenessa's spare time, you'll catch her enjoying the odd spot of yoga, getting creative in the kitchen, and trying out the latest plant-based launches.